Hummus is like my Kryptonite. A few dips with a couple of rice crackers and the world becomes hazy. Suddenly it’s 30 minutes later and you’ve smashed the whole lot.
When I had to change my budget and my diet, I made a list of all the things I tend to eat the most of each week. Hummus topped the list. When I worked out that it was cheaper to make at home and basically as easy as going down to the shops, it was happy dance time.
Here in Oz the cheapest is about $1.30 per 100g. My recipe makes 380-400g so that would be $5.20 store bought. Mine costs about $1.50 for the whole lot.
What’s great about hummus is not just that it’s tasty-as. It’s also a great source of iron, calcium and protein. It aids intestinal health and digestion and it’s anti-inflammatory (which is great if you have a dodgy gallbladder like I do). So basically it’s chockers full of good stuff to help you protect your body.
It’s a basic recipe you’ll find anywhere so there’s no weird science behind it.
1 can drained chickpeas
1 teaspoon ground cumin
1-2 cloves garlic depending on your taste
2 tablespoons tahini
Juice of 1 lemon
Pinch of salt
1/4 cup water
Bang it all in your whizzer and whizz it til it’s the consistency you like and then try and get it in a bowl before you’ve shoved it in your mouth. You can lick the bowl. I do not recommend licking the blades (learned that the hard way).
It’ll keep in the fridge for a week. It will also freeze.
You can serve as-is or crack some black pepper on it, drizzle some olive oil and top with some toasted pine nuts. You can even garnish with some coriander leaves, but only because My Mate Tina hates it.
PS yes those are plastic tubs – don’t judge, I’m using what I have leftover in the cupboard.
PPS that is my pickled cabbage to the left of the hummus, that I talked about last week. Super yum
PPS despite her anti-coriander campaign, My Mate Tina is really lovely. You should meet her, I think you’d really get on.